Recipe: Tex-Mex style Potato soup #recipes #cooking #mealplanning
It's a thick, starchy, creamy, silky, savory, spicy, cheesy bowl of deliciousness that leaves you caring more about whether there's enough for you to have a second helping instead of if it's tortilla soup or potato soup. Seriously, you won't care what people call it, it's that good.
I've been asked for this recipe twice in the last week which is why it's being posted this week. It's time to share it with the world.
I couldn't possibly narrow down all that is amazing about this soup to just one thing that I love most; however, I will say that I love how super simple it can be if you need it to be. You can use leftover chicken or even a Rotisserie chicken with prepared chicken stock from your grocer. Or you can use my super easy recipe below to cook chicken in a home-made stock. In your Crockpot. The morning of so it's ready for you to make this soup when you get home from work.
Recipe: Tex-Mex style potato soup
2- 32oz cartons (about 8 cups) chicken stock
2 cups cooked, cubed or shredded chicken
2 Tablespoons chicken bouillon powder
1 teaspoon lemon pepper
1 teaspoon minced (or crushed) garlic, about 2 cloves
1/2 cup really hot water
2lbs Yukon Gold potatoes, cubed (any potatoes work and you can peel or leave skin on)
1 10oz can Rotel with the juice
1 15oz can cream-style corn
1 1/2 cups half-and-half
1/4 cup cilantro, chopped finely
1 cup cheddar cheese
1 cup Monterrey jack cheese
1 Tablespoon freshly squeezed lime juice (about one lime)
1 teaspoon Kosher salt (to taste)
1/4 teaspoon freshly cracked black pepper
Place cubed potatoes in LARGE stock pot or 6qt dutch oven and pour 8 cups chicken stock over them. Put the lid on the pot. Heat stove to HIGH and let potatoes come to a boil.
Dissolve chicken bouillon in 1/2 cup really hot water. Stir in lemon pepper and garlic.
Once the potatoes come to a boil, carefully remove the lid and stir in the chicken bouillon mixture. Let the potatoes cook until fork-tender (about 20-22 minutes). When fork-tender, turn off the heat.
Place a colander into a deep glass bowl (use a bowl that is large enough to hold most of the chicken stock you boiled the potatoes in as you need to reserve about half of the stock) in your sink. Slowly and carefully as to not splash the boiling liquid on yourself, drain the potatoes into the colander. Return the drained potatoes to the pot you boiled them in and set the pot on a pot holder on your counter. This will help with stability and ensure you don't burn your counter. Using a glass measuring cup, add 3 1/2 cups of the reserved stock to the pot with the potatoes.
Using an emulsion blender/stick blender or an electric mixer (on low to medium speed), puree the potatoes into the stock. Add the Rotel and cream-style corn and puree until smooth. Turn off the blender/mixer.
Place your pot back on the stove and turn the heat on to medium-low.
Add the chicken. Add the half-and-half, cilantro, cheeses, and lime juice and mix well with a spoon. Taste. Add the salt and pepper as you please to taste. Let the soup warm through, the cheeses melt, the chicken warm through and all the flavors merry, about 20 minutes. Stir occasionally.
Serve in bowls with crushed up tortilla chips on top along with your favorite toppings like avocado, minced red onion, sour cream, and extra cheese and cilantro.
Super easy home-made chicken stock in your Crockpot
In the bottom of your 6 quart or larger Crockpot place:
2 ribs of celery, roughly chopped
1 carrot, peeled and roughly chopped
1 medium onion, roughly chopped
Handful of fresh parsley
Place two or three chicken breasts (bone-in or boneless, skinless, whichever you have) on top of all the vegetables. Dissolve the 2 Tablespoons of chicken bouillon powder into 1/2 cup really hot water. Sitr in the teaspoon of lemon pepper and teaspoon of fresh garlic. Pour this mixture over the chicken. Pour in an additional 8 cups of cold water. Put on the lid and set to low for 8 hours.
Remove the chicken and shred it. Set it aside to add to the soup later on, as instructed above.
Strain the chicken stock through a fine mesh sieve set over a large glass bowl to reserve the stock. Throw out the solid vegetables left in the sieve.
At this point you can either pour the stock over your potatoes in your dutch oven to begin the recipe as instructed above or you can let it cool completely and place it in air-tight containers to refrigerate and use later in the week OR freeze to use within the year.